Newfie Goulash
Description
An Atlantic-Canada version of good old macaroni goulash uses corned beef instead of hamburger meat. The one-dish dinner is sprinkled with Parmesan cheese and served hot.
Ingredients
•
3 cups uncooked elbow macaroni
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1 tablespoon olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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1 small green bell pepper, finely chopped
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1 (12 ounce) can corned beef
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1 (10 3/4 ounce) can condensed tomato soup
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1/3 cup ketchup
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salt and ground black pepper to taste
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1 cup freshly shredded Parmesan cheese
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni, and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2
Heat olive oil in a large pot over medium heat, and cook onion and garlic until onion is soft, about 5 minutes; stir in green pepper, and cook until tender, about 8 more minutes. Mash corned beef into the pot, and simmer until hot. Mix in tomato soup, ketchup, cooked macaroni, salt, and black pepper; stir to combine, and bring mixture to a simmer over medium-low heat. Sprinkle Parmesan cheese on top, and serve.